X CONTENTS 



(cf) Carbohydrates. 



15. Preparation and Qualitative Examination of Cellulose 



16. Qualitative Examination of the Sugars . 



17. Estimation of Sugars by Polarimeter 



18. Determination of Specific Rotation of Cane Sugar 



19. Inversion of Cane Sugar .... 



20. Preparation and Qualitative Examination of Starch 



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26 

 28 

 31 

 32 



33 



35 



CHAPTER III 

 Proximate Constituents of Plants {continued) 



{e) Alkaloids. 



21. Extraction of Caffein from Tea . . . '37 



22. Estimation of Nicotine in Tobacco . , . 38 



23. Qualitative Reactions of the Alkaloids . . .40 



(/) Glucosides. 



24. Hydrolysis of Salicin . . . . .42 



25. Hydrolysis of Amygdalin. (Cyanogenesis) . . 43 



{g) Organic Acids. 



26. Preparation and Qualitative Examination of Crystallised 



Oxalic Acid ...... 45 



27. Qualitative Reactions of Tartaric Acid and Tartrates . 46 



28. Preparation of Citric Acid from Lemons . . .47 



29. Qualitative Reactions of Citric Acid . . . 49 



{h) Essential Oils. 



30. Preparation of Essential Oils by Distillation with Steam 51 



(/) Miscellaneous Substances — Tannins^ Resins^ Chlorophyll. 



31. Qualitative Examination of Tannin . . . 52 



32. Qualitative Determination of Resins in Hops . . 53 



33. Preparation and Qualitative Examination of Chlorophyll 54 



